24123 sourdough rolls without Recipes

rolls, butter, softened, sugar, salt, eggs, rapid rise yeast, flour, very warm water (120o to 130of), butter, melted, sugar, spice islands ground saigon cinnamon, chopped pecans, caramel syrup, butter, brown sugar, karo light corn syrup, spice islands pure vanilla extract, whole pecans

rolls, all-purpose flour, sugar, rapid rise yeast, salt, milk, water, peanut butter, egg, peanut butter filling, peanut butter, sugar, butter, softened, egg, chocolate glaze, semi-sweet chocolate, butter, chopped peanuts

rolls, milk, butter, softened, all-purpose flour, instant yeast, white sugar, salt, apple cider, egg, brown sugar , packed, ground cinnamon, butter, softened, apples, minced ( i used jonagold and honeycrisp), chopped walnuts, apple cider cream cheese frosting, apple cider, cinnamon stick, broke in half, cream cheese, cut into bits and softened, sugar (or sweetness to your desire), butter, softened

rolls, warm water, active dry yeast, melted butter, instant vanilla pudding mix, warm milk, egg, room temp, salt, bread flour, softened butter, brown sugar, ground cinnamon, chopped pecans , raisins, etc., icing, butter, heavy cream, brown sugar, powdered sugar

make and maintain your own sourdough starter, need a volume of at least 1 and 1/3 cups., there are several ingredient combinations for making wild, yeast sourdough, is to grate a raw potato. then add enough water to cover, enough flour to make a thin batter of about a cup and a, third in volume ., method is to use water that you ve boiled potatoes, in instead of the grated potato and water combination., you can also use flour , sugar and water. use 1 cup of, flour , a tbsp of sugar and enough water to make a, pancake consistency batter ., yet another is to simply mix together equal amounts of water, flour (whole wheat is best for this)., anything that provides food for the yeast and a good growing, environment will work. yeast needs sugar or carbohydrates, which it converts to sugar), and clear liquid., make your choice based on what you have handy and just because, what you d like to try. don tsp worry about whether or, not 1 set of ingredients will work better than another, because the chances are that they will all be equally, efficient in attracting wild (sour) yeast. there is no exact, recipe because there are so many other variables in each house, that will invite or dissuade wild yeasts from entering the, mixture. if at first you don tsp succeed, try, try again . the, most important thing is the method ., when you have decided on the ingredients you want , put them in, a glass container that will hold at least three times the, volume of the ingredients. mix lightly with a wooden or, plastic spoon as some metals will react to it. the working of, starter will mix itself ., leave the mixture undisturbed and loosely covered with a cloth, perforated plastic (to allow gases to escape) at warm room, temperature until it begins to froth or work and expand., this is a sign that wild yeasts have made themselves at home, what you re after. the new starter will rise up in, then fall again. when it has , it s ready for, use. (note: it will smell sour !), when you use it , always leave some in the container and add, flour and water back to equal what you ve taken out. most, recipes call for a cup of starter, so replace it with a half, flour and a half-cup of water and set it in a warm, place to work again ., you will probably see a liquid covering the top at 1 time or, this is called hooch , and it s exactly what it, sounds like , but don tsp drink it! actually, it s harmless, so, stir it back into the starter if the starter is thick, or if, either way ., keep sourdough in the refrigerator unless you use it at least, every third day. if you use it that often , you can leave it on, counter or any place where it s safe. if you can tsp, refrigerate it , you can keep it fresh by throwing out a cup of, it every second or third day and then replenish with flour and, water. wait until it works again before counting days ., a properly cared for starter can live indefinitely, but if you, leave it out without using it for too long, the yeast can, literally suffocate in its own waste products. if the starter, looks off color (grayish is normal) or turns pink, toss it and, start fresh ., what can you make with sourdough besides the traditional, bread , you can make biscuits, pancakes, pretzels, bagels, muffins , cornbread and even cookies! once you re comfortable, using it , you can experiment with your favorite yeast or, baking powder recipes. simply put , you substitute sourdough

boneless skinless chicken breasts, about 5oz each, without skin and boneless, vegetable oil, light soy sauce, chinese five spice powder, dried chinese mushrooms , soaked in hot water for 20 minutes and drained, garlic clove, finely chopped, fresh gingerroot, grated, bean sprouts, scallions, finely sliced, carrot, finely sliced, oyster sauce, chinese five spice powder, spring roll wrappers, cornstarch, water, peanut oil , for deep frying

water (very warm ), sugar, fast rise yeast (bread machine style yeast), unbleached all-purpose flour, sourdough starter (thick , but pourable), vegetable oil, salt, vegetable oil cooking spray

unbleached flour, sugar, baking powder, baking soda, butter, sourdough starter (see recipe below ), egg, vanilla, cherry filling (canned pie filling used also), quick-cooking rolled oats, brown sugar, chopped nuts, unbleached flour

unpeeled garlic cloves (yes, that s 10), olive oil , plus, olive oil, corn oil, italian rolls or 10 small sourdough rolls, kosher salt, dried oregano, chopped fresh parsley

crusty sourdough or other sandwich roll (3 to 4 oz.), extra-virgin olive oil, red onion, firm-ripe tomato, cucumber, hard-cooked large egg, drained canned tuna (in oil), pitted nicoise olives, drained canned anchovies, white wine vinegar, salt and pepper

boneless chicken (i use a mix of breasts and thighs), onion, chopped, chicken broth, dry white wine, thyme, frozen spinach, rinsed and drained well (optional), low-fat ricotta cheese, low fat cottage cheese, grated parmesan cheese, nutmeg, white pepper, butter, flour, dry white wine, milk (i sometimes use evaporated skimmed for a creamier taste), egg roll wraps, grated parmesan cheese

rolls, milk, water, butter, egg, slightly beaten, all-purpose flour (or more) divided, sugar, active dry yeast, salt, brown sugar, cinnamon, butter, melted, glaze, butter, milk, vanilla extract, powdered sugar

gluten free all purpose flour mix, tapioca flour, dry buttermilk powder or dry powdered milk or vance s dari-free powder, agar-agar powder (vegan ) or unflavored gelatin powder, salt, xanthan gum, active dry yeast granules, sugar or 1/2 tsp honey or agave nectar, olive oil, cider vinegar, lukewarm water (hot water will kill the yeast!), extra tapioca flour for rolling the pizza dough, gluten free cornmeal to sprinkle on baking sheet, gluten free sorghum flour blend recipe, sorghum flour, brown rice flour, potato starch , not potato flour, white rice flour, sweet rice flour, tapioca flour, amaranth flour, quinoa flour, sift each ingredient into a large mixing bowl., thoroughly mix all ingredients with a large whisk., store mix in a large container, in the refrigerator or a cool dark location., label the container gluten free all purpose flour mix

roll of pillsbury ready to use pizza crust, unsalted butter (melted ), chopped pecans, light brown sugar, cinnamon, powdered sugar, milk

assorted meats (veal, chicken, beef, etc.), roll, without the crust cut into small pieces, eggs, parmigiano-reggiano, sausage , without fennel, nutmeg , to taste, sea salt and freshly ground pepper, to taste, fresh or day-old rolls to make bread crumbs, vegetable oil, for frying, fresh tarragon, chopped, capers, drained, roll without crust, red vinegar, extra virgin olive oil, sea salt and fresh pepper, to taste

mayonnaise, prepared horseradish, lime juice, dried oregano, crushed, dried oregano, crushed, coriander seeds, crushed, salt, fresh ground black pepper, butter, sweet onions , cut in 1/4-inch slices-about 2 onions (texas 1015 or vidalia), garlic cloves, minced, beef flank steak or 1 (1 1/2 lb) boneless beef top sirloin steaks, cut 1-inch thick, romaine lettuce leaves, sourdough rolls or 12 slices sourdough bread, toasted

warm water, sugar, instant potato flakes, yeast (only if you are making basic starter for the first time), sourdough starter, vegetable oil, warm water, salt, sugar, bread flour

mayonnaise, fresh lime juice, hot spanish smoked paprika, garlic clove, pressed, extra virgin olive oil, plus more, extra virgin olive oil , for brushing on roll, vegetable oil, onions , halved lengthwise, thinly sliced crosswise (about 7 cups), boneless skinless chicken breast halves, cut crosswise in half (8 oz each), sourdough rolls, lightly packed watercress or 3 cups arugula